Food

Pizza

Detroit-ish style pizza

Detroit-ish style pizza

Reference recipes

  1. J. KENJI LÓPEZ-ALT - Serious Eats
  2. Cook’s Country

I basically used the recipe from Serious Eats and the technique from Cook’s Country. But, I’ve made a few adjustments to fit my preferences. I’ve never had a real Detroit-style pizza…

Ingredients

Dough

  1. 270g AP flour
  2. 200g water
  3. 5g yeast
  4. 6g salt

Sauce

This makes more than you need for one pizza.

  1. 28 oz can crushed tomoatoes
  2. 2 T olive oil
  3. 2 tsp dried oregano
  4. 1 tsp garlic powder
  5. 1 tsp onion powder
  6. 1 tsp red wine vinegar
  7. 1/2 tsp salt or more to taste
  8. 2 tsp sugar
  9. red pepper flakes to taste

Cheese

I guess the real deal uses Brick Cheese, here you can read about it. I have used whatever I have. This has usually been a mixture of shredded mozzarella and cheddar, but have used cubed jack or sliced muenster. Sliced muenster may have worked the best. I don’t put as much on as the recipes because I am eating all of this by myself usually.

Process

Pan prep

  1. Spray 9x13" nonstick baking pan with vegetable oil; then coat pan with 1-2 T olive oil

Dough

Use a stand mixer with the dough hook.

  1. Combine flour and yeast on low speed until well combined
  2. Leave the mixer running and slowly add water (not cold) and mix until dough forms about 1-2 minutes (scrape down bowl if needed).
  3. Cover mixing bowl and let stand for 10 minutes
  4. Add salt and mix/knead on medium speed for 8 to 10 minutes (it will be sticky and will stick to the bottom of the bowl)
  5. Transfer dough to prepared pan with oil spatula, cover, and let rest for 10 minutes.
  6. Use oiled or wet hands and press dough into corners of pan. (If you don’t make it to corners easily, rest another 10 minutes, stretch again).
  7. Cover and let dough rise at room temperature for 2-3 hours or tripled in volume with medium-large bubbles
  8. Move oven rack to lowest position; heat oven to 500 degrees.

Sauce

  1. Combine all ingredients in a sauce pan and simmer (lid is probably good)
  2. Reduce until you like the thickness

Putting it all together

  1. Parbake the pizza crust for 5 minutes at 500. I do this because I feel like the dough deflates too much otherwise, but mostly because I put the sauce directly on the on the dough/crust.
  2. Add toppings, sauce, cheese, etc. The first time I made it I put the sauce on top of the cheese. But now I put it beneath. Make sure cheese is on the edges of the pan to get the that burnt cheese edge.
  3. Bake for 10-15 minues, or until cheese is bubbly and browned
  4. Cool pizza in pan on wire rack for 5 minutes
  5. Use spatula to slide pizza onto cutting board

Notes

Last time I made a sponge with 70g each flour and water and 4g yeast. I mixed this into the rest of the dough after about 6 hours, I think I liked this the best so far. You’ll need to subtract sponge amounts from total. I often put the pan with the rising dough on top of a heating pad if the dough is rising slowly.

Pics

First

Second

Third (upper right, gluten free)

Fourth


Roman-ish Pizza

Roman-ish Pizza

Reference recipe

  1. Roman-style Pizza Bianca (Oooni Pizza Oven)

Ingredients

Dough

  1. 220g Bread (or AP, use 150g water) flour
  2. 155g water
  3. 1g yeast
  4. 8g salt
  5. 5g sugar

Sauce

This makes more than you need for one pizza.

  1. 28 oz can crushed tomatoes
  2. 2 T olive oil
  3. 2 tsp dried oregano
  4. 1 tsp garlic powder
  5. 1 tsp onion powder
  6. 1 tsp red wine vinegar
  7. 1/2 tsp salt or more to taste
  8. 2 tsp sugar
  9. red pepper flakes to taste

or just take a can of diced tomatoes, drain, blender it up, and use as is.

Cheese

Your call.

Process

Pan prep

  1. Spray 9x13" nonstick baking pan with vegetable oil; then coat pan with 1-2 T olive oil

Dough

Use a stand mixer with the dough hook.

  1. Add water to bowl. Then yeast, sugar, and salt. Stir briefly. Then add flour.
  2. Turn on mixer and run for a minute or so until everything is combined. You spatula if need be.
  3. Cover mixing bowl and let stand for 10 minutes
  4. Knead on medium speed for 8 to 10 minutes (it will be sticky and will stick to the bottom of the bowl).
  5. Plop dough over to oiled bowl. Cover with wet towel. (It will hang out here for 1.5 hours)
  6. Perform stretch and fold every thirty minutes, or just at the end.
  7. Plop dough over to prepared pan with oiled spatula.
  8. Put in the fridge, covered, 12-24 hours.
  9. Pull dough out of fridge 2-3 hours before baking.
  10. About an hour before baking, use oiled or wet hands and pull the dough (from underneath) into corners of pan. [If you don’t make it to corners easily, rest another 15 minutes, stretch again). *It is going to be sticky.
  11. Cover and let dough rise at room temperature for 1 hours after stretching, or until it looks risen to you.
  12. Move oven rack to lowest position; heat oven to 500 degrees.

Sauce

  1. Combine all ingredients in a sauce pan and simmer (lid is probably good)
  2. Reduce until you like the thickness

Putting it all together

  1. Parbake the pizza crust for 8 minutes at 500. I do this because I feel like the dough deflates too much otherwise
  2. I do cheese, then sauce, then toppings.
  3. Bake for an additional 10-15 minues, or until cheese is bubbly and browned along edges
  4. Cool pizza in pan on wire rack for 5 minutes
  5. Use spatula to slide pizza onto cutting board

Pics

First

Second

Bread

My latest approach for my weekly (mostly whole grain) sandwich bread is less fussy (I think), but still sorta fussy. No autolyze, No overnight proof, everything is mixed at once, high hydration. [Mass is in grams.]

WATER ROUX:

I’ve been using a water roux for these loaves. It is supposed to keep the bread moister and softer. I make the water roux first thing the morning of bread making. This way it can cool a bit before adding to the rest of the ingredients.

I have been using the microwave to heat the roux. I’ll heat for 30 sec, stir, heat again, for 30, etc. I’ll check the temp after a minute and a half or so and then reduce the heating length intervals until 150F is reached. Then set aside to cool.

LEVAIN:

I make the levain 10-14 hours before I use it (the night before). Basically, 10g starter (100% hydration), 40g flour, and 40g water.

Ingredient totals, Baker Percentages, etc can be found at the bottom of each tab.

WGSB1

Whole Grain Sandwich Bread No. 1

Notes

This one was pretty alright. Didn’t rise as much as I would have liked, no real oven spring. But behaved nicely and tasted good.



Recipe

Levain

I make this the night before to use the following morning.

formattable(Levain)
Mass Ingredient IngredientType Brand
47 Water Liquid
28 AP Flour Good and Gather
22 Rye Flour Lindley Mills
16 Starter Starter

Water Roux 

formattable(Roux)
Mass Ingredient IngredientType Brand
209 Water Liquid
35 Supersprout Wheat Flour Lindley Mills

Dough 

formattable(Dough)
Mass Ingredient IngredientType Brand
395 Supersprout Wheat Flour Lindley Mills
293 Water Liquid
75 Rye Flour Lindley Mills
30 Maple syrup Sugar Costco
30 Olive oil Fat Costco
9 Sea salt Seasoning Saltworks

Mixing/Kneading

I have been mixing the dough ingredients, plus the levain and water roux all at the same time. I’ll do this on a stand mixer with a dough hook. I’ll mix for a minute or so. Let it rest for like 5 minutes and then knead for 10 minutes or until the dough looks a little tougher.

Bulk fermentation

I’ll then cover the dough in the bowl with a wet cloth and do some stretch and folds every 30 minutes or so, usually 3 sets. I then bulk ferment for 2-4 (or more) hours until the dough is showing nice signs of fermentation (e.g., jiggly, bubbles, smoother looking).

Shaping

I remove the dough to a lightly floured surface and shape into a load without a bench rest. I then place into the 9x4x4 pullman loaf pan.

Proving

I’ll proof the dough for 2-3 (or more hours) until the dough about crests the pan. I am not getting a lot of oven spring, so it doesn’t get super tall or anything out of the loaf pan.

Baking

I usually give the dough an egg wash. Then I’ll score the top (longitudinally) and put into a preheated 400F oven. Bake for 20 at 400F, then reduce heat to 375F and bake for another 20-40 minutes until the internal temperature reaches 205F.

Recipe Totals / Sums

I don’t include the “starter” amounts from the Levain in the these totals. My starter is 100% hydration and is 20 or less grams of the total recipe.

formattable(Total2, 
            align = c("r","r"),
            list(`BakersPer` = color_bar("lightgray")))
IngredientType TotalMass BakersPer
Flour 555 100.00
Liquid 549 98.92
Fat 30 5.41
Sugar 30 5.41
Starter 16 2.88
Seasoning 9 1.62

Here are the total by ingredient for fun.

formattable(Totals, 
            align = c("r","r"),
            list(`BakersPer` = color_bar("lightgray")))
Ingredient TotalMass BakersPer
Water 549 98.918919
Supersprout Wheat 430 77.477477
Rye 97 17.477477
Maple syrup 30 5.405405
Olive oil 30 5.405405
AP 28 5.045045
Starter 16 2.882883
Sea salt 9 1.621622

WHOLE GRAIN PERCENTAGE

paste0(Total3$WholeGrainPer,"%")

[1] “94.95%”

WGSB2

Whole Grain Sandwich Bread No. 2

Notes

This one was a bit more slack (wet). Didn’t rise as much as I would have liked, no real oven spring. Also probably overproofed. Had real big bubble impressions on the side of the loaf. Tasted good, a little sour.



Recipe

Levain

I make this the night before to use the following morning.

formattable(Levain)
Mass Ingredient IngredientType Brand
68 Water Liquid
35 AP Flour Good and Gather
21 Rye Flour Lindley Mills
15 Starter Starter
10 Whole wheat Flour King Arthur

Water Roux 

formattable(Roux)
Mass Ingredient IngredientType Brand
200 Whole milk Liquid Aldi
35 Supersprout Wheat Flour Lindley Mills

Dough 

formattable(Dough)
Mass Ingredient IngredientType Brand
365 Supersprout Wheat Flour Lindley Mills
280 Water Liquid
50 Oat Flour Aldi
40 Rye Flour Lindley Mills
30 Brown sugar Sugar Aldi
15 Grapeseed oil Fat Costco
10 Sea salt Seasoning Saltworks

Mixing/Kneading

I have been mixing the dough ingredients, plus the levain and water roux all at the same time. I’ll do this on a stand mixer with a dough hook. I’ll mix for a minute or so. Let it rest for like 5 minutes and then knead for 10 minutes or until the dough looks a little tougher. This one didn’t look tough.

Bulk fermentation

I’ll then cover the dough in the bowl with a wet cloth and do some stretch and folds every 30 minutes or so, usually 3 sets. I then bulk ferment for 2-4 (or more) hours until the dough is showing nice signs of fermentation (e.g., jiggly, bubbles, smoother looking). This one never looked super smooth.

Shaping

I remove the dough to a lightly floured surface and shape into a load without a bench rest. I then place into the 9x4x4 pullman loaf pan.

Proving

I’ll proof the dough for 2-3 (or more hours) until the dough about crests the pan. I am not getting a lot of oven spring, so it doesn’t get super tall or anything out of the loaf pan.

Baking

I usually give the dough an egg wash. Then I’ll score the top (longitudinally) and put into a preheated 400F oven. Bake for 20 at 400F, then reduce heat to 375F and bake for another 20-40 minutes until the internal temperature reaches 205F.

Recipe Totals / Sums

I don’t include the “starter” amounts from the Levain in the these totals. My starter is 100% hydration and is 20 or less grams of the total recipe.

formattable(Total2, 
            align = c("r","r"),
            list(`BakersPer` = color_bar("lightgray")))
IngredientType TotalMass BakersPer
Flour 556 100.00
Liquid 548 98.56
Sugar 30 5.40
Fat 15 2.70
Starter 15 2.70
Seasoning 10 1.80

Here are the totals by ingredient for fun.

formattable(Totals, 
            align = c("r","r"),
            list(`BakersPer` = color_bar("lightgray")))
Ingredient TotalMass BakersPer
Supersprout Wheat 400 71.942446
Water 348 62.589928
Whole milk 200 35.971223
Rye 61 10.971223
Oat 50 8.992806
AP 35 6.294964
Brown sugar 30 5.395683
Grapeseed oil 15 2.697842
Starter 15 2.697842
Sea salt 10 1.798561
Whole wheat 10 1.798561

WHOLE GRAIN PERCENTAGE

paste0(Total3$WholeGrainPer,"%")

[1] “93.71%”



WGSB3

Whole Grain Sandwich Bread No. 3

Notes

My Favorite so far. Had some oven spring. Sesame seeds added a nice flavor. Got super fermenty quickly.



Recipe

Levain

I make this the night before to use the following morning.

formattable(Levain)
Mass Ingredient IngredientType Brand
60 Water Liquid
45 AP Flour Good and Gather
20 Rye Flour Lindley Mills
17 Starter Starter

Water Roux 

formattable(Roux)
Mass Ingredient IngredientType Brand
150 Whole milk Liquid Aldi
30 Whole wheat Flour King Arthur

Dough 

formattable(Dough)
Mass Ingredient IngredientType Brand
239 Supersprout Wheat Flour Lindley Mills
235 Water Liquid
90 Whole wheat Flour King Arthur
60 Oat Flour Aldi
45 Rye Flour Lindley Mills
30 Demera sugar Sugar Aldi
21 Grapeseed oil Fat Costco
9 Sea salt Seasoning Saltworks

Mixing/Kneading

I have been mixing the dough ingredients, plus the levain and water roux all at the same time. I’ll do this on a stand mixer with a dough hook. I’ll mix for a minute or so. Let it rest for like 5 minutes and then knead for 10 minutes or until the dough looks a little tougher.

Bulk fermentation

I’ll then cover the dough in the bowl with a wet cloth and do some stretch and folds every 30 minutes or so, usually 3 sets. I then bulk ferment for 2-4 (or more) hours until the dough is showing nice signs of fermentation (e.g., jiggly, bubbles, smoother looking).

Shaping

I remove the dough to a lightly floured surface and shape into a load without a bench rest. I then place into the 9x4x4 pullman loaf pan.

Proving

I’ll proof the dough for 2-3 (or more hours) until the dough about crests the pan. I am not getting a lot of oven spring, so it doesn’t get super tall or anything and like fall out of the loaf pan.

Baking

I usually give the dough an egg wash. Then I’ll score the top (longitudinally) and put into a preheated 400F oven. Bake for 20 at 400F, then reduce heat to 375F and bake for another 20-40 minutes until the internal temperature reaches 205F.

Recipe Totals / Sums

I don’t include the “starter” amounts from the Levain in the these totals. My starter is 100% hydration and is 20 or less grams of the total recipe.

formattable(Total2, 
            align = c("r","r"),
            list(`BakersPer` = color_bar("lightgray")))
IngredientType TotalMass BakersPer
Flour 529 100.00
Liquid 445 84.12
Sugar 30 5.67
Fat 21 3.97
Starter 17 3.21
Seasoning 9 1.70

Here are the totals by ingredient for fun.

formattable(Totals, 
            align = c("r","r"),
            list(`BakersPer` = color_bar("lightgray")))
Ingredient TotalMass BakersPer
Water 295 55.765595
Supersprout Wheat 239 45.179584
Whole milk 150 28.355388
Whole wheat 120 22.684310
Rye 65 12.287335
Oat 60 11.342155
AP 45 8.506616
Demera sugar 30 5.671078
Grapeseed oil 21 3.969754
Starter 17 3.213611
Sea salt 9 1.701323

WHOLE GRAIN PERCENTAGE

paste0(Total3$WholeGrainPer,"%")

[1] “91.49%”

WGSB4

Whole Grain Sandwich Bread No. 4

Notes

This one was super-duper slack (wet). Rose well in the pan, but no oven spring. It never get that tight dough feeling. It was an amorphous blob when shaping. Add a lot of dusting flour, as it were. Not sure what happened exactly, going back to Recipe No. 3. I mean its 105% hydrattion. Why did I add OJ, IDK. Don’t know why I added bread flour, I guess because I have it.



Recipe

Levain

I make this the night before to use the following morning.

formattable(Levain)
Mass Ingredient IngredientType Brand
90 Water Liquid
45 Rye Flour Lindley Mills
35 AP Flour Good and Gather
18 Starter Starter
10 Supersprout Wheat Flour Lindley Mills

Water Roux

I’ve been using a water roux lately. It is supposed to keep the bread moister and softer. I make the water roux first thing the morning of bread making. This was it can cool a bit when adding to the rest of the dough. I’ve been using the microwave. I’ll heat for 30 sec, stir, heat again, for 30, etc. I’ll check the temp after a minute and a half or so and then reduce the heating length until 150F is reached. Then set aside.

formattable(Roux)
Mass Ingredient IngredientType Brand
166 Whole milk Liquid Aldi
35 Whole wheat Flour King Arthur

Dough 

formattable(Dough)
Mass Ingredient IngredientType Brand
284 Water Liquid
205 Supersprout Wheat Flour Lindley Mills
75 Oat Flour Aldi
65 Whole wheat Flour King Arthur
50 Bread flour Flour Pillsbury
48 Honey Sugar Local
34 Orange juice Liquid Aldi
30 Olive oil Fat Costco
15 Rye Flour Lindley Mills
15 AP Flour Good and Gather
10 Sea salt Seasoning Saltworks

Mixing/Kneading

I have been mixing the dough ingredients, plus the levain and water roux all at the same time. I’ll do this on a stand mixer with a dough hook. I’ll mix for a minute or so. Let it rest for like 5 minutes and then knead for 10 minutes or until the dough looks a little tougher.

Bulk fermentation

I’ll then cover the dough in the bowl with a wet cloth and do some stretch and folds every 30 minutes or so, usually 3 sets. I then bulk ferment for 2-4 (or more) hours until the dough is showing nice signs of fermentation (e.g., jiggly, bubbles, smoother looking). This loaf was just sloppy.

Shaping

I remove the dough to a lightly floured surface and shape into a load without a bench rest. I then place into the 9x4x4 pullman loaf pan.

Proving

I’ll proof the dough for 2-3 (or more hours) until the dough about crests the pan. I am not getting a lot of oven spring, so it doesn’t get super tall flop out of the loaf pan. This rose to the top of the pan no prob.

Baking

I usually give the dough an egg wash. Then I’ll score the top (longitudinally) and put into a preheated 400F oven. Bake for 20 at 400F, then reduce heat to 375F and bake for another 20-40 minutes until the internal temperature reaches 205F.

Recipe Totals / Sums

I don’t include the “starter” amounts from the Levain in the these totals. My starter is 100% hydration and is 20 or less grams of the total recipe.

formattable(Total2, 
            align = c("r","r"),
            list(`BakersPer` = color_bar("lightgray")))
IngredientType TotalMass BakersPer
Liquid 574 104.36
Flour 550 100.00
Sugar 48 8.73
Fat 30 5.45
Starter 18 3.27
Seasoning 10 1.82

Here are the totals by ingredient for fun.

formattable(Totals, 
            align = c("r","r"),
            list(`BakersPer` = color_bar("lightgray")))
Ingredient TotalMass BakersPer
Water 374 68.000000
Supersprout Wheat 215 39.090909
Whole milk 166 30.181818
Whole wheat 100 18.181818
Oat 75 13.636364
Rye 60 10.909091
AP 50 9.090909
Bread flour 50 9.090909
Honey 48 8.727273
Orange juice 34 6.181818
Olive oil 30 5.454545
Starter 18 3.272727
Sea salt 10 1.818182

WHOLE GRAIN PERCENTAGE

paste0(Total3$WholeGrainPer,"%")

[1] “81.82%”

WGFSB1

Whole Grain Fruit & Spice Bread No. 1

Notes

  • This was cardamom and fig bread.
  • Chopped the dried figs; soaked in whole milk while making and cooling the roux; then added figs and milk to the dough. The figs soaked up about 2/3 of the milk.
  • Next time, probably need more butter and sugar for the swirl; Ran out.



Recipe

Levain

I make this the night before to use the following morning.

formattable(Levain)
Mass Ingredient IngredientType Brand
60 Water Liquid
50 AP Flour Good and Gather
20 Rye Flour Lindley Mills
20 Starter Starter

Water Roux 

formattable(Roux)
Mass Ingredient IngredientType Brand
215 Water Liquid
43 Whole wheat Flour King Arthur

Dough 

formattable(Dough)
Mass Ingredient IngredientType Brand
228 Supersprout Wheat Flour Lindley Mills
115 Water Liquid
100 Dried fig Fruit Costco
78 Whole wheat Flour King Arthur
55 Whole milk Liquid Aldi
45 Brown sugar Sugar Aldi
44 Oat Flour Aldi
43 Rye Flour Lindley Mills
30 Butter Fat Aldi
20 Olive oil Fat Costco
9 Sea salt Seasoning Saltworks
5 Cardamom Spice Good and Gather

Mixing/Kneading

I have been mixing the dough ingredients, plus the levain and water roux all at the same time. I added the figs and milk at the same time. This basically pulverized most of the figs (i.e., no big chunks). Cardamom, sugar, and butter comes later. I’ll do this on a stand mixer with a dough hook. I’ll mix for a minute or so. Let it rest for like 5 minutes and then knead for 10 minutes or until the dough looks a little tougher.

Mix the cardamom, sugar, and (softened) butter together to make a paste to use later when making the spiral/swirl.

Bulk fermentation

I’ll then cover the dough in the bowl with a wet cloth and do some stretch and folds every 30 minutes or so, usually 3 sets. I then bulk ferment for 2-4 (or more) hours until the dough is showing nice signs of fermentation (e.g., jiggly, bubbles, smoother looking).

Shaping

I remove the dough to a lightly floured surface and shape into a load without a bench rest. I then place into the 9x4x4 pullman loaf pan. For this one, I flattened, err shaped into a rectangle. then added the cardamom, butter, sugar mix. Then rolled up from the short end.

Proving

I’ll proof the dough for 2-3 (or more hours) until the dough about crests the pan. I am not getting a lot of oven spring, so it doesn’t get super tall or anything out of the loaf pan.

Baking

I usually give the dough an egg wash. Then I’ll score the top (longitudinally) and put into a preheated 400F oven. Bake for 20 at 400F, then reduce heat to 375F and bake for another 20-40 minutes until the internal temperature reaches 205F.

Recipe Totals / Sums

I don’t include the “starter” amounts from the Levain in the these totals. My starter is 100% hydration and is 20 or less grams of the total recipe.

formattable(Total2, 
            align = c("r","r"),
            list(`BakersPer` = color_bar("lightgray")))
IngredientType TotalMass BakersPer
Flour 506 100.00
Liquid 445 87.94
Fruit 100 19.76
Fat 50 9.88
Sugar 45 8.89
Starter 20 3.95
Seasoning 9 1.78
Spice 5 0.99

Here are the total by ingredient for fun.

formattable(Totals, 
            align = c("r","r"),
            list(`BakersPer` = color_bar("lightgray")))
Ingredient TotalMass BakersPer
Water 390 77.0750988
Supersprout Wheat 228 45.0592885
Whole wheat 121 23.9130435
Dried fig 100 19.7628458
Rye 63 12.4505929
Whole milk 55 10.8695652
AP 50 9.8814229
Brown sugar 45 8.8932806
Oat 44 8.6956522
Butter 30 5.9288538
Olive oil 20 3.9525692
Starter 20 3.9525692
Sea salt 9 1.7786561
Cardamom 5 0.9881423

WHOLE GRAIN PERCENTAGE

paste0(Total3$WholeGrainPer,"%")

[1] “90.12%”